Functional Peptides: Processing Technology, Activity Evaluation and Application
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 8125
Special Issue Editors
Interests: functional foods; peptides; antioxidants; gut microbiota; in vitro digestion; antibacterial property; absorption; antihypertensive peptides; thermal processing method
Special Issue Information
Dear Colleagues,
The protein hydrolysates or peptides prepared from protein hydrolyzed with enzymes have multi-functional properties such as antioxidant activity, antibacterial properties and immunologic activity, and have received increasing attention as food ingredients or functional food in industry. Peptides have the same amino acid composition as homologous proteins, but also have better digestion and absorption performance than proteins, so they can maintain and improve the nutritional status of proteins. However, the targeting of most of peptides is poor and the functional activity of some peptides is low due to their purity. The interaction of peptides and carbohydrates, lipids and other compositions in food during thermal processing treatments is still most unknown when peptides are applied into a food system. The mechanism about absorption of some peptides from food protein hydrolysates is complex, and more works need to be further investigated.
Dr. Shiyuan Dong
Dr. Søren Drud-Heydary Nielsen
Guest Editors
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Keywords
- peptides
- antioxidants
- gut microbiota
- in vitro digestion
- antibacterial property
- absorption
- antihypertensive peptides
- thermal processing method
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